1. Carbohydrates are also called sugars in general some partially methylated sugars and amino sugars and amino sugars naturally and one natural nitro sugar is known

2. Systems for converting aldose sugars to ketose sugars and separating and/or concentrating these sugars using differences in the sugars' abilities to bind to specific affinity ligands are described.

3. Glucose and lactose are sugars.

4. Fruit juices contain natural sugars.

5. Added sugars are sugars and syrups put in foods during preparation or processing, or Added at the table

6. Sugars are reabsorbed in the kidney.

7. Sugars, starches and fiber are Carbohydrates

8. Added sugars include sugars that are Added during the processing of foods (such as sucrose or dextrose), foods packaged as sweeteners (such as table sugar), sugars from syrups and honey, and

9. First of all, carbohydrate is the nutritional category for sugars and molecules that your body breaks down to make sugars.

10. Sugars, starches, and cellulose are all Carbohydrates.

11. Sugars, starches, and cellulose are all Carbohydrates.

12. Foods Containing Added Sugars The major sources of Added sugars are regular soft drinks, sugars, candy, cakes, cookies, pies and fruit drinks (fruitades and fruit punch); dairy desserts and milk products (ice cream, sweetened yogurt and

13. Added sugars matter because, well, they add up

14. How many sugars do you take in coffee?

15. Refined sugars are absorbed into the bloodstream very quickly.

16. The enzymes remanufactured the hydrocarbons into carbohydrates -- fungal sugars.

17. Column and pre-column, suitable for analysis of sugars

18. Those simple sugars then move along to the respirators, another set of microbes that snatch up these simple sugars and burn them as fuel.

19. Aphids need nitrogen, but phloem juices contain mostly sugars

20. 8 Refined sugars are absorbed into the bloodstream very quickly.

21. Detector, suitable for analysis of sugars, e.g., Refractive Index Detector

22. Plants produce sugars and starch to provide themselves with energy.

23. Added sugars consumption varies by age, sex, race, and ethnicity

24. Elevated blood sugars increase the risk of developing gum disease .

25. Sugars in Alginate consist of guluronate (G), mannuronate (M) or guluronate-mannuronate blocks, and the proportion of the different sugars determines how strong a gel is formed.

26. Carbohydrates are broken down by the body into simple sugars

27. Plaque bugs convert the sugars in foods and drinks to acids .

28. Sulphated sugars to increase activity of sulphatases en lysosomal storage disorders

29. For example, copper salts are used to test for reducing sugars.

30. AcrylAmide in food forms from sugars and an amino acid that

31. Bagasse contains mainly cellulose, hemicellulose, pentosans, lignin, sugars, wax, and minerals

32. Amylase is an enzyme that is used to turn starches into sugars

33. HemiAcetals and Acetals are important functional groups because they appear in sugars

34. At certain temperatures the enzymes start to convert starches into simple sugars.

35. Novel crystallization methods and novel crystalline and amorphous forms of halogenated sugars

36. Added sugars increase the amount of calories that Americans consume every day.

37. HemiAcetals and Acetals are important functional groups because they appear in sugars

38. Cooking can also "Caramelize" the natural sugars in fruits and vegetables.

39. In 1912, he undertook studies of the reaction between amino acids and sugars.

40. If you eat too many sugars and solid fats, you risk becoming overweight.

41. Sugarcane Bagasse is the fiber that remains after the sugars have been extracted

42. The organic compounds that they oxidize include sugars (i.e. glucose), fats and proteins.

43. Gaschromatographic results of the acetylated sugars and sugar alcohols correspond with TLC values.

44. The sugars are fermented using a bacteria or yeast that predominantly forms butyric acid.

45. Active transport processes have been identified for various ions, vitamins, sugars, and amino acids.

46. There are three main types of Carbohydrates found in foods: sugars, starches, and fiber.

47. A Crumble is more of a streusel combination of flour, oats, sugars, and butter

48. Be sure to check the label of frozen and dried Blueberries for added sugars

49. It is not remarkably acid; it rather reaches the equilibrium between extracts and sugars.

50. Optionally, sugars derived from amorphous cellulose and hemicellulose may be separately fermented to co-products.

51. Early childhood Caries severe dental Caries that are promoted by the sugars, acids, and sometimes

52. Conjugated bilirubin (direct bilirubin) —formed in the liver when sugars are attached (Conjugated) to bilirubin

53. Early childhood Caries severe dental Caries that are promoted by the sugars, acids, and sometimes

54. Curing reduces water activity through the addition of chemicals, such as salt, sugars, or acids

55. Affinity of the enzymes of the pharyngeal glands and of the midgut towards various sugars.

56. To form protein for growth, nitrogen needs to be added to the sugars, or carbohydrates.

57. These sugars were measured by a refractometer connected to reversed-phase high-pressure liquid chromatography equipment.

58. Sugars are actively accumulated in the phloem and move passively to sinks along a concentration gradient.

59. A hybrid continuous fermentation system and related process for fermenting sugars to produce alcohol containing liquors.

60. The Amoeba, they found, built its hat-shaped shell from proteins and sugars that it made

61. The wine is kept warm and the remaining sugars are converted into alcohol and carbon dioxide.

62. Lactic acid, a by-product of the metabolism of sugars, acidifies milk and causes it to curdle.

63. Amylase is an enzyme hydrolase or special protein, that helps you degrade complex carbohydrates into simple sugars

64. Added sugars are sugar carbohydrates (caloric sweeteners) Added to food and beverages during their production (industrial processing)

65. Most of the water, which freezes at a higher temperature than the sugars, is trapped as ice.

66. It utilizes two polysaccharides (sugars) called Agarose and Agaropectin found in the cell walls of certain algae.

67. STARCH IS CONVERTED BY ACID HYDROLYSIS INTO REDUCING SUGARS WHICH ARE DETERMINED BY VOLUME USING FEHLING'S SOLUTION .

68. Chloroplasts work to convert light energy of the Sun into sugars that can be used by cells.

69. Butterfat - along with other components such a proteins and sugars, contributes to the flavor of the code

70. Fun Fact: The #1 commercial use of Agave is tequila, which is made with fermented Agave sugars.

71. For cider and perry prepared with addition of sugars or juice concentrate after fermentation: 100 mg (2)

72. The maximum tolerable amount of other vitamins, sugars and amino acids during determination of riboflavin is reported.

73. Starch is converted by acid hydrolysis into reducing sugars which are determined by volume using Fehling’s solution

74. Carbohydrate, any member of a large class of chemical compounds that includes sugars, starches, cellulose, and related compounds

75. Most products list Carbohydrate content as sugars and fiber, some list whether the fiber is soluble and insoluble

76. Simple sugars contained in the wort are, by means of the yeast, converted to alcohol and carbon dioxide.

77. The maximum tolerable amount of other vitamins, sugars and organic compounds during determination of ascorbic acid is reported.

78. In the studies, plants accumulated the amino acid proline as well as large quantities of sugars under stress.

79. As it circulates throughout the body, Blood transports substances essential to life, such as sugars, oxygen, and hormones

80. However, in certain cases, e.g. for ensuring a better representativity, higher amounts of residual sugars can be accepted.